Tea Masala Recipe - Cooking Index
Tea Masala Recipe - Cooking Index
| 1 lb | 454g / 16oz | Black peppercorns |
| 1 lb | 454g / 16oz | White peppercorns |
| 1 lb | 454g / 16oz | Cinnamon sticks |
| 1/4 lb | 113g / 4oz | Cloves - optional |
| 3/4 lb | 340g / 11oz | Cardamom seeds - (taken out of the pods) |
| 1/2 lb | 227g / 8oz | Ground ginger powder |
Tea is taken very seriously by most Indian households especially the masala that goes into it. Nearly every household I know has a special tea masala recipe thats come down through the family, usually great great grannys recipe of some kind! It is usualy made up in large batches and kept in an airtight container to keep fresh for use when you brew. This is my mums special! This recipe makes an enormous amount ,if you just want to try it out just take very small amounts of the ingredients and follow the instructions.
In a coffee grinder, or mill grind all ingredients to a fine powder. Mix really well and store in a airtight container. If you have the leftover cardomom pod skins don't throw away put then in loose tea tin so when you brew up you will get that special Indian tea smell, you will be able to strain then out with the loose tea.
How to make a cup of tea Indian style:
To make 2 cups of tea. Take a milk pan or something suitable, pour in 1 cup water, sugar to taste (optional), 1/2 teaspoon of the tea masala, 1 cup milk, and bring to boil. When just about to boil add 2 tspoons loose tea leaf, and boil for a few minutes more. Seive and serve HOT. You can also add fresh mint leaves to the first stage.
Source:
"Indian Vegetarian Cooking" by Michael Pandya
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